Description
A delicious and tangy recipe for Garlic Jalapeño Dill Refrigerator Pickles that are easy to make and perfect for snacking or as a sandwich topping.
Ingredients
- 2 cups cucumbers, sliced into rounds or spears
- 1 cup water
- 1 cup white vinegar
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 2 cloves garlic, smashed
- 1 jalapeño pepper, sliced (seeds removed for less heat, if desired)
- 1 teaspoon dill seeds
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon mustard seeds
Instructions
- In a medium saucepan, combine the water, white vinegar, kosher salt, and sugar. Heat over medium heat, stirring until the salt and sugar are dissolved. Remove from heat and let cool to room temperature.
- In a clean, quart-sized jar, layer the cucumber slices, smashed garlic, sliced jalapeño, dill seeds, black peppercorns, and mustard seeds.
- Once the brine has cooled, pour it over the cucumber mixture in the jar, ensuring the cucumbers are fully submerged. If needed, add more water or vinegar in equal parts to cover the cucumbers.
- Seal the jar tightly and refrigerate for at least 24 hours before enjoying. For best flavor, allow the pickles to sit for 3-5 days.
- Serve chilled as a snack, sandwich topping, or side dish.
Notes
- For extra flavor, try adding a teaspoon of red pepper flakes for heat.
- Add a few sprigs of fresh dill for a more intense dill flavor.
- Experiment with different types of cucumbers, such as Kirby or Persian, for varied textures.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Pickles
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 20
- Sugar: 1g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg